vegan portobello burger

This Asian-style, grilled, vegan portobello mushroom burger is full of delicious umami flavor! It's lathered with Asian-style Guacamole, topped with a cool cucumber ribbon salad and crunchy carrot slaw. Healthy, delicious and really satisfying. AND totally vegan!

Spicy Miso Portobello Mushroom Burger (Vegan)

portobello mushrooms

Tablespoon Miso

sesame oil

sriracha

salt and pepper

cucumbers,

scallion, sliced at diagonal

salt

sugar

rice vinegar

sesame seeds

carrots

scallion

extra large avocado, cubed

ginger

rice wine vinegar

chili flakes and sesame seeds

Preheat the grill. Using a fork or mini whisk, mix the miso, siracha and sesame oil &#8230;.&amp; pinch salat and pepper  together in a small bowl to make a paste. Brush liberally onto both sides of the portobello mushrooms.

Using a mandolin or veggie peeler, cut the cucumber into long thin ribbons. (You can always just slice them into very thin disks) Place them in a medium bowl along with scallions and add the dressing ingredients and gently toss.

Make the carrot slaw the same way. Place in a small bowl, toss with dressing ingredients. To save time you can combine the both the carrots and cucumber (and double the dressing) and serve them together in one bowl &#8211; but I prefer them separate, just for &#8220;prettiness&#8221;, but it&#8217;s not essential. 🙂

Make the Asian Guacamole, by placing everything in a small bowl, mashing and stirring a bit until creamy and combined. It doesn&#8217;t have to be smooth. Sprinkle with sesame and chili flakes.

Grill the portobellos, top sides down first, for 4-5 minutes over medium heat, until juicy and tender. Flip, grill a few more minutes. Grill the Buns.

Assemble the burgers&#8230;.spread buns with generous amount of Asian Guac, place the portobello- gills side up ( to catch all the flavorful juices) then mound with cucumber ribbon and carrot salad, a little squeeze of sriacha, optional pickled ginger. Use the remaining Asian Guac on the bun tops, and top the burgers.

Made for our vegan friends last night and it was a hit! Made everything as is and loved it.  Looking forward to trying more of your recipes.

This was my first Feasting at Home recipe, and it was fantastic! The only changes I made were to grate the carrots for a finer slaw, and I made my own hamburger buns. My husband said this was the best "burger" I have ever made. I agreed, they were so flavorful and juicy. I will definitely be adding this recipe to my dinner repertoire.

These are so delicious and they are so quick and easy to make!

So delicious. Prepped the carrots and cucumber the night before to let them really marry and I couldn’t believe how good it was. This is a keeper.

I had this last night absolutely loved it nice flavours and I didn’t miss the meat at all

Fantastic! Soooo tasty and flavourful. Great recipe 
Continue your great work. 
 I omitted the sugar simply because I don’t cook with it

This burger was AMAZING. Start with letting the portabello marinate! I was frustrated when I made this that the sauce for the carrots and cucumbers is the same and I wasted time making two small batches of the same sauce. But if you're thinking about making this, do it! SO good!!

SO DELICIOUS! Can't believe how easy this was to make also!

This is SO delicious! Thanks so much for this great recipe- it is a keeper!!

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Spicy Miso Portobello Mushroom Burg...

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